Griswold Cast iron Is Highly Collectible. And this makes the ironware fun to collect for collectors and enthusiasts. So when a rare piece or size comes up for sale, it will attract the attention of many buyers and ultimately drive up the price.
Folks lucky enough to own and use Griswold cast iron will almost certainly say yes. Griswold is known as one of the finest quality brands of cast iron ever made. Their pans are always very thin and light, and polished smooth with a glass-like surface, and cooking in a Griswold pan is a wonderful experience.
Griswold Manufacturing (/ˈɡrɪzwɔːld, -wəld/) was an American manufacturer of cast-iron kitchen products founded in Erie, Pennsylvania, in business from 1865 through 1957. For many years the company had a world-wide reputation for high-quality cast-iron cookware.
The most sought after Wapak cast iron are the pans with the “Indian head" medallion on them, which was produced from 1903-1926. The rarest and most collectible is the #4 skillet--until recently.
Finally older cast iron tends to be more expensive than new. They often have brand names with pretty logos, are lighter and smoother, made by hand, and have made it through the massive scrap metal drives of the WWII era, and so are scarcer. All of that appeals to collectors, who drive the prices up.
Field sizing is based on vintage cast iron conventions, so our No. 8 size means a 10 ¼" width, edge-to-edge. Dimensions: 10 ¼" diameter.
Lodge. Founded in 1896 by Joseph Lodge, Lodge Manufacturing is one of America's oldest cookware companies in continuous operation.
Condition. When considering the value of vintage iron, the condition is key. Mint, like-new condition is ideal and is the most valuable. Rusted pans may be less valuable, but they can still be restored to their former glory and retain some value.
The more you use cast iron, the smoother it becomes. Each time you cook with oil, the seasoning on your cast iron improves, making you cast iron darker and smoother. After a few years of regular use, the finish on your cast iron will be very smooth, similar to cast iron you might find at the flea market.
The numbers correlate to the size of ports on antique wood stoves as cast iron cookware and wood stoves often went hand in hand. The number 10 is traditionally a top diameter 11.5" skillet.
Heat rings helped create a seal when pans were placed over these openings, preventing smoke from drifting into the house. Even with today's modern stovetops, heat rings play an important role in stabilizing cast iron pans.
After cooking, articles stuck to the pan should be loosened with a spoon. Put hot water in the pan and bring it to a boil. Let the pan soak for several minutes, empty the water and then wipe dry with a paper towel. Reheat the pan and apply just enough grease to cover the surface before stowing it away.
The difference between a well-seasoned Griswold and a modern Lodge pan is like night and day—Griswold pans release food effortlessly, are lighter to handle, and can hold their seasoning for years.
For instance, Lodge's iconic egg logo was created in 1973, so you can guarantee any pan that simply has the name “Lodge” carved into the back is at least more than 45 years old. Robert says a quick way to determine if the pan is early or pre-20th century is to look for a gate mark on the bottom side.
It Has a High Emissivity Value. Cast iron can cook your foods more thoroughly and evenly than other materials, like aluminum, stainless steel, and copper. This attribute of cast iron cookware is a direct result of the material's emissivity. Emissivity is basically a material's heat radiating capacity.
Deterioration of cast iron pipes is normal after just 25 years. Wear and tear is normal in residential pipe systems. One frequently asked question is “How long do cast iron drain pipes last?” Cast iron waste pipes last anywhere between 50 and 100 years.
Some cast-iron skillets, including those made by Lodge, come pre-seasoned. You'll notice they have a smooth, non-greasy, softly lacquered surface. Those that don't come pre-seasonsed have a matte gray finish—until you season them, at which point they become shiny and closer to black in color.
When it comes to cast iron skillets, old is better than new. In fact, if you can find a used cast iron skillet in an antique store or thrift store, that's actually better than purchasing new from a store.
Cast iron fell out of favor in the 1960s and 1970s, as teflon-coated aluminum non-stick cookware was introduced and quickly became the item of choice in many kitchens.
Our Favorite Cast Iron Skillet
The Lodge 10.25-Inch Pre-Seasoned Cast Iron Skillet has proven time and time again to be the best overall cast iron due to its unrivaled consistent heating at a stellar price.
Founded in Erie in 1868, Griswold had a world-wide reputation for high quality, cast iron cookware.
In 1957, the Randall Company purchased long-term competitor Griswold from McGraw Edison. The Randall Company sold the cast iron businesses to Textron Corp in 1959. General Housewares Corporation bought Textron in 1969. In 1994, the production of Wagner Ware ended.
This is a Griswold size #8 and it measures about 10.5 inches in diameter. This example is from the large block logo era, and judging from the smooth bottom with no heat ring, it was probably produced sometime in the 1930s.
Grey cast iron is characterised by its graphitic microstructure, which causes fractures of the material to have a grey appearance. It is the most commonly used cast iron and the most widely used cast material based on weight.